Fast Food: Daniel Fast Recipes (Week 1)

Week 1 Meals & Grocery List

In need of some Daniel Fast friendly food ideas? Here are 7 recipes to get you started, grocery lists included. Just copy the grocery lists of the recipes you want to try and paste them into the notes app on your phone (or write them down if your old-school like me). Voila! You’ve got a great start to your week 1 Daniel Fast grocery list.

Listen to your very own (Daniel) Fast Life playlist to help pass the time while you shop and prep your food for the week!

DAY 1

Vegan Red Beans and Rice (serves 6-8)

Groceries:

• 2 Tbsp olive oil
• 1 medium yellow onion
• 1 medium bell pepper
• 4 celery stalks
• 4 cloves garlic
• 1 lb. dry red beans
• 6 cups vegetable broth
• 1 tsp thyme
• 1 tsp oregano
• 1 whole bay leaf
• ½ Tbsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• Pinch of cayenne pepper
• 6 cups rice
• 1 bunch green onions, sliced (optional garnish)

DAY 2

Veggie Marinara with Whole Wheat Pasta (serves 6-8)

Groceries:

• 1lb whole wheat pasta
• 24 oz marinara sauce (no sugar added)
• 1 Tbsp olive oil
• 1 onion
• 2 cloves garlic
• 1 small zucchini
• 8oz mushrooms
• 1 carrot
• 1 tsp sea salt
• 1 Tbsp Italian seasoning

Recipe:

1. Cook pasta according to package directions
2. While the pasta is cooking mince garlic, dice onions, zucchini and carrot and slice mushrooms (if necessary)
3. Heat olive oil in large pan over medium heat
4. Add garlic and cook until fragrant (about 1 minute)
5. Add remaining veggies, season with salt and Italian seasoning. Cook until soft (about 7 minutes)
6. Add marinara sauce to veggies and heat through

Serve over cooked pasta

DAY 3

Lentil Spinach Soup (serves 6-8)

Groceries:

• 1 onion
• 3 carrots
• 5 cloves garlic
• 1 large potato
• 2 cups dry lentils (green or brown)
• 15 oz can diced tomatoes
• 7 cups vegetable broth
• 5 oz spinach
• 1 ½ tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt to taste
• 1/2 tsp pepper to taste
• 1/4 tsp cayenne pepper to taste

Recipe

1. Dice onion, carrot and potato
2. Heat large pot over medium heat
3. Cook onion, carrot and potato for about 7 minutes
4. While the vegetables cook, mince garlic and rinse lentils
5. Add garlic, cumin paprika, salt, pepper and cayenne to pot. Cook for 1 minute
6. Add broth, tomatoes and lentils
7. Turn up heat and bring to a boil
8. Reduce heat, cover and simmer for about 30 minutes or until lentils are tender.
9. While that cooks, chop the spinach
10. Add spinach during last few minutes of cooking
11. Taste and add additional salt as needed

DAY 4

Mexican Quinoa Stuffed Peppers (serves 4)

Groceries:

• 4 large bell peppers (red, green, yellow, orange)
• 3/4 cup dry quinoa
• 1 1/2 cup vegetable broth
• 15oz can black beans
• 1 cup corn (frozen or canned)
• 2 green onions
• 2/3 cup salsa
• 4oz can diced green chilis
• 1 tsp sea salt
• 1 1/2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• Toppings: Black or green olives, guacamole, hot sauce, pickled jalepenos

Recipe

1. Cook quinoa in vegetable broth according to package directions
2. Meanwhile cut bell peppers in half and remove stems, ribs and seeds
3. Drain and rinse black beans, thaw corn if needed and slice green onions
4. Preheat oven to 350.
5. When quinoa is cooked, combine all ingredients (except peppers and toppings) in a large mixing bowl.
6. Taste and adjust seasoning as needed
7. Place pepper halves in 9×13 dish. Stuff peppers with quinoa filling. Lightly press down filling in pepper.
8. Cover with foil and back for 35-40 minutes
9. Remove foil and bake another 10 minutes
10. Serve with toppings

DAY 5

Leftover beans, pasta, soup or peppers

DAY 6

Slow Cooker Three Bean Chili (serves 8)

Groceries:

• 1/4 cup of olive oil
• 4 onions, chopped
• 4 cloves garlic, minced
• 4 celery stalks, diced
• 4 bell peppers (red, yellow, orange and green)
• 2 (15oz) cans pinto beans
• 1 (15 oz) can black beans
• 1 (15oz) can kidney beans
• 1 (15oz) can fire-roasted diced tomatoes
• 3 Tbsp chili powder
• 1 Tbsp dried oregano
• 2 tsp salt
• 2 tsp smoked paprika
• 2 tsp cumin
• 1/2 tsp black pepper
• 2 Tbsp white vinegar
• 1 Tbsp hot sauce

Recipe

1. In a large skillet, heat the olive oil over medium heat. Add onions and garlic and cook until softened (about 5 minutes)
2. Add the peppers and celery and cook for another 5 minutes
3. Drain and rinse beans. Add them and remaining ingredients to the crock pot. Stir to combine. Cover and cook on low heat for 6-8 hours

DAY 7

Easy Veggie Curry (serves 4-6)

Grocery list:

• 2 Tbsp olive oil
• 2 cloves garlic
• 1 inch fresh ginger
• 2 Tbsp curry powder
• 1 Tbsp turmeric
• 1 tsp salt
• 2 Tbsp tomato paste
• 1 small onion
• 1 (15 oz) can diced tomatoes
• 2 lb frozen California Blend vegetables (carrots, broccoli and cauliflower pieces)
• 1 (14 oz) can light coconut milk
• 2 – 2 ½ cups cooked whole wheat Israeli couscous or brown rice

Recipe

1. Dice onion
2. Peel and mince ginger and garlic. Cook the them in olive oil in a large pot over medium heat until softened (1 - 2 minutes). Add the curry powder, turmeric and salt and continue to cook for one more minute.
3. Add diced onion to the pot. Cook until the onions are soft and translucent
4. Add diced tomatoes (with juices) and tomato paste to the pot. Stir until the tomato paste has mixed in and created a thick sauce.
5. Add the frozen California blend vegetables and stir to combine. Let the pot simmer over medium heat until the vegetables have heated through.
6. Turn the heat down to low. Add coconut milk and stir until mixed well with the tomato sauce.
7. Allow the curry to heat through over low heat (5 minutes). Taste and add more salt to taste if needed. Top with fresh cilantro. Serve over couscous.

Breakfast ideas:

• Oatmeal with almond milk, date paste, dried fruit, bananas and cinnamon
• Brown rice cakes with unsweetened natural peanut butter and jelly
• Fruit smoothie

Snack ideas:

• Nuts and dried fruit (dried raisins, cranberries, blueberries, cherries)
• Lara Bars
• Guacamole & Way Better Tortilla Chips